I grew up eating English muffins all the time. For breakfast, for a quick after school snack. Shoot, I can’t tell you how many times my Grandma made us English muffin pizzas for lunch. Now, here we are years later, I can’t even begin to tell you how many times I’ve made them for the sons for lunches.
Morning, noon, or night the sons love an English muffin. They love them for breakfast in our freezer breakfast sandwiches. The love them smothered with jelly. They love them toasted with BLT fixins for lunch. I could even serve them English muffin pizzas for dinner, and they’d be perfectly content. The possibilities go on and on. English muffins are a beautiful blank canvas to top with whatever you are feeling that day.
This recipe couldn’t get any easier and is perfect for any baker, regardless of their experience level. I also love that this recipe doesn’t have me suffer through long rise times, and before I know it I can be opening one of these, hot off the griddle, with a fork and digging in. While their insides aren’t filled with all the signature fissures of a store-bought English muffin, their texture is still craggy enough to trap and hold plenty of butter and jam — which is the point, after all.
English Muffins
3 2/3 cups flour, plus more for kneading
1 envelope active dry yeast (or instant yeast)
1 tsp salt
1 tsp sugar
1 cup lukewarm water
2/3 cup plain yogurt, Greek or regular
fine cornmeal
oil
Directions
1. Whisk together flour, yeast, salt, and sugar. Add water and yogurt, and mix into a soft dough. Knead the dough for 10 minutes, until smooth, adding more flour if it gets sticky. Let dough rest for 5 minutes.
2. Roll dough out to a thickness of about ¾ inch. Cut out 12 circles with a 3 inch round cutter. Sprinkle a baking sheet with semolina, and cover each side of muffins with it. Cover with a damp towel and let rise in a warm place for about an hour, until almost doubled in size.
3. Heat a flat griddle pan until hot and brush with oil. Add the muffins and reduce heat to medium. Cook for 12 minutes, six minutes on each side, until firm and golden brown. Turn only once. Serve with butter and jam.
I’ve always wanted to make English muffins, oddly I never had until I left home. I do love them, the craggy interior is wonderful. Your recipe sounds really simple saved to Evernote!!
Thanks! When I first tried them, I could not believe they could be so simple! They may not be as craggy as the ones from the store, but they taste just as delicious and still manage to hold all the good stuff 😉
Oh, this is fun. I need to make these! I’ve never thought about making English muffins…but I bet the homemade version is so much better!! <3
I look forward to making these! I love english muffins. They are the best toasted for breakfast!
Yes! My thoughts exactly. No other bread ever absorbs all the goodies the way that they do.
I can’t believe I’ve never made these! My boyfriend is a massive fan, will give them a go at the weekend. Can I ask a question though – your method mentions semolina but the recipe cornmeal? I’m not really familiar with the latter, is it the same thing? (Sorry if that is a daft question!)
You can use either. We prefer cornmeal though. Semolina is similar to cornmeal in texture, but is from wheat. It’s the hard part of the grain of durum wheat. It’s often used in making pasta.
Thank you! I’ll see which is easier to come by in the UK! 🙂
These look fantastic! What are the odds, I posted Sourdough English Muffins today! Have a wonderful weekend.
What a wonderful coincidence! I’m gonna have to check those out; I LOVE sourdough bread 🙂
You and me both!
I ALWAYS say that I am going to make homemade English Muffins- they are a common breakfast around here…. You make it sound so easy! I may surprise my family and make them right now!!!
They are easy!! Just do it 😉 Your family will thank you for it.
SOOOO good! Just ate them slathered with butter & homemade jam!! Thanks so much! GREAT!!
I’m making them!! I used some wheat flour- hope they are as good as yours!! 🙂
I’m so excited. I hope you guys thoroughly enjoy them!!